Log in Join. The ingredients must be prepared: For each dish given in the Food Preparation List in the Student Resources. Cluster 2. Doc Preview. See moreWelcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. Pasta Carbonara Prep Time:10 minutes Cook time:10 minutes Servings:4 Ingredients: 1 tbsp olive oil 150g thickly sliced pancetta, cut into thin matchsticks 500g tagliatelle 6 free-range egg yolks 100ml thickened cream 30g unsalted butter 1/4 cup flat-leaf parsley, finely chopped, plus extra to serve 2/3 cup (50g) grated pecorino 2/3. Solutions available. Doc Preview. Total views 62. Identified Q&As 41. Amity University. View SITHCCC027 - Assessment Requirements. View full document. Expert Help. Bakin g Baking is a method of preparing food that uses dry heat, normally in an oven , but can also be done in hot ashes , or on hot stones . . •. SITHCCC027 Prepare dishes using basic methods of cookery Brighton College Pty Ltd RTO: 45023 | CRICOS: 03635G 1: Introduction 6 FRUIT AND VEGETABLES • Keep fruits and vegetables away from sources of contamination • Fruit and vegetables with hard surfaces can be scrubbed in clean water to remove contaminants • Fruit and vegetables. Identified Q&As 12. Identified Q&As 1. In the original recipe, the. You must respond to all questions and submit. Assessment must ensure access to: 1. 0 – Updated on 26 September 2022 Page 3 of 16 Cooking Steps 1 Heat the butter in a pot. SITHCCC027 - Student Logbook. docx from MANAGE QUALITY CUSTOMER SERVICE 1 at Greenwich English College. . The University of Sydney. The unit applies to cooks working in hospitality and catering organisations. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Introduction Welcome to the Student Assessment Tasks for SITHCCC005 Prepare. AI Homework Help. docx from UNIVERSITY 116 at University of the Fraser Valley. Bakin g Baking is a method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones. 1. It's the oldest kind of cooking, most certainly. + STUDENT ASSESSMENT PACK (Summative) SIT HCCC027 P R E P A R E D I S H E S U S I N G B A S I C ME T H O. SITHCCC027 Prepare Dishes Using Basic Methods of Cookery Task 1 QnA #1. Your new SITHCCC027 Prepare Dishes Using Basic Methods Of Cookery RTO learning resources bundle. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. COOKERY ASSESSMENT. Describe the features, functions, and safe operating practices for the following fixed commercial equipment used in the kitchen. Solutions Available. Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. Solutions available. monetary resourcesCookery method Description Impact on food or on a grill be used for a variety of foods, including meats, vegetables, and fruits. The activities align with the assessment tools to ensure the content and language are consistent (this is a common problem when RTOs who buy RTO assessment resources-only. au | CRICOS Code: 03867B | RTO ID: 45629 Student Assessment Tasks SITHCCC027 - Prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic. a simulated industry environment, such as an industry-realistic training kitchen servicing customers. The unit applies to cooks working in hospitality and catering organisations. When and where should the assessment be completed • This assessment may be done in your own time as homework or you may be given time to do this task. How many meals are required? Describe how you will ensure that the correct number of. Sithccc027 assessment manual version 10 may 2023 page. Pages 59. Log in Join. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. SITHCCC027 - Prepare dishes using basic methods of cookery Student Assessment Tasks Questions 1. SITHCCC027 Prepare dishes using basic methods of cookery STUDENT LOGBOOK SITHCCC027 - Student Logbook • How did I ensure. SITHCCC027 Student logbook Version 10 Version Date 10 Oct 2022 Next Review 10 from COMP 2010 at Loyalist College. Describe each of the following cookery methods and how they impact different types of food. Describe each of the following cookery methods and how they impact different types of food. Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. Briefly meet with Navneet (your assessor) to discuss the resource allocations and the planning for the next quarter in relation to fresh produce, reduction of wastage. pdf from SITHCCC 027 at University of Notre Dame. Method 1 Blanch and refresh tomatoes and prepare into concasse. Study Resources. View More. What are three. docx from FOOD AND B 241 at Hotel and Tourism Management Institute Switzerland. 85 123 406 039 212 Hoddle Street,. edu. I have correctly referenced all resources and reference texts throughout these assessment tasks. Hyde Park Plaza Hotel 2/03/2023 630-1430 SITHCCC023 Use food preparation equipment SITHCCC027 Prepare dishes using basic methods of cookery Comments about observed behaviours - Assessors must record observed behaviours that demonstrate competency. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks Questions 1. View Assignment - SITHCCC027 Student Assessment Tasks (1). au W: Sydney (Head. Doc Preview. How many meals are required? Describe how you will. docx. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. au W: Sydney (Head Office):. 0. SITHCCC027 LEARNER. . Poaching Cooking food gently in a liquid, typically water or broth, at a low temperature. Your assessor will provide you with these documents before you begin your assessment tasks. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook SITHCCC027 Prepare dishes using basic methods of cookery C h am b e rs S c h oo l o f B u s i n e ss | C RI C O S C o d e: 03867 B | RT O I D: 45629 Page 3 of 20 During your assessment for this unit, you will be required to demonstrate a range of the skills and knowledge. Expert Help. View SITHCCC027 Student Guide. (Training and developemt) Module 6. docx from IS MISC at Madina College of Commerce, Faisalabad. The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods. HOSPITALIT. docx from ACT 1968 at Rockford University. Solutions available. These. SITHCCC027 Prepare dishes using basic methods of. 0, May 2023 Page 3 of 25 How to submit assessments You must type your responses using MS Office Suite programs (or similar). . To prepare the ‘Production Plan’, you need to complete ingredients and. 00 Ref. ca Website:. Log in Join. SITHCCC027 – Assessment Booklet - Student copy Version 1. Poaching: - Dish: Poached eggs. SITHCCC027 Learner Guide Version 10 May 2023 Page 22 of 66 2 SELECT PREPARE AND from COOK 027 at ILSC language schools. 1 April 2023 SITHCCC027 Prepare dishes using basic methods of Your Task Complete the following commercial kitchen activities demonstrating skills and knowledge to use a range of basic cookery. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. B. View SITHCCC027 Student Assessment Tasks. Page 6 of 17 Hilton Academy: Level 6, 250 Collins Street, Melbourne VIC 3000, Australia Email: [email protected] | Website: RTO: 40735 CRICOS: 03796A ABN: 24 111 139 578 SITHCCC027 – Class Activities Book (Student) Version 1. • You will require access to the learner resource for this unit, the internet and a computer (if submitting via LMS) or a. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using. View Preet kaur Gill - SITHCCC027 Unit Assessment Pack Version 9. _____ SITHCCC027 Assessment Instruction Version: 1. bikash456. 12. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. 2 Written Assignment - Student. Planning the Assessment Recommended date for assessment - [assessor to set a date as per time table] Access all resources mentioned in required resources either printed copies or access via the internet Time required for assessment: 4 hours. Skills must be demonstrated in an operational commercial kitchen. pdf from HOSPIALITY SITHKOP004 at Greenwich English College. View SITHCCC027_Student Assessment tool_V1_2023. These learner activities must be completed during the. Log in Join. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. Learner Resource SITHCCC027 - Prepare dishes using basic methods of cookery (Release 1) The unit applies to cooks working in hospitality and catering organisations. Doc Preview. Cookery Method Definition Suitable food Boiling To cook in a liquid that is bubbling rapidly and is greatly agitated at 100 deg Vegetables and starches, eggs,. SITHCCC027 Prepare dishes using basic methods of cookery Application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. SITTTOP008 Allocate tour or activity resources 30 SITTTOP009 Set up and operate a camp site 50 SITTTOP010 Operate tours in a remote area 70 SITTTVL001:Study Resources. SITHCCC027 Prepare dishes using basic methods of cookery Version: 1. . Contextualisation must retain the integrity of the assessment and the outcome of the unit of competency. Study Resources. View SITHCCC027 Lesson outline (2). pdf. 153Icy butter, cut into a few dices165 grams42. Study Resources. SITHCCC027 Prepare dishes using basic methods. View Assignment - SITHCCC027 Student Assessment Task 1. SITHCCC027 Prepare dishes using basic methods of cookery Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. Doc Preview. View SITHCCC027-LAP-F-v1. au. Question 3: Match the following cookery methods as per their definitions. 1. Study Resources. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date 18 december Location sccm Term / Year 4 Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Ishara adhikari Student ID Mcs2000922 Student Declaration: I declare that the. Braising Food partially suspended in liquid , cooked in the oven covered with a lid . 1. v1. Study Resources. SITHCCC027 Service Planning Template. It can be in an open fire or in the oven. You will have access to all the resources as specified in the Task Resource Requirements. DC01401 SITHCCC027 prepare dishes using basic methods of. SITHCCC023 Use food preparation equipment /SITHCCC027 Prepare dishes using basic methods of cookery cluster v1. SITHCCC027 - Prepare dishes using basic methods of cookeryStudent Assessment Tasks submitting assessments assessment appeals re-assessment guidelines responding to written questions. View SITHCCC027 Student Logbook. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Determine production requirements Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. Tribhuvan University. MANAGEMENT 600. View SITHCCC027_Student Assessment tool_V1_2023. Expert Help. Total views 4. Doc Preview. SITHCCC027 - Menu Planning and Reflective Journal Booklet SITHCCC027-Menu Planning and Journal-V2. This SITHCCC027 Prepare dishes using basic methods of cookery is supported by a Simulated Business intranet site which includes additional “workplace” resources to help you deliver and assess this qualification easily, and offer training to more students. Cookery method Description Impact on food Baking Cooking technique that uses dry heat, especially in a specific kind of oven. •. Suite 1, Level 1, 37 – 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. The following resources and tools are required to complete this assessment: a) Internet access b) Word processing software c). Salisbury College Australia SITHCCC027 Prepare dishes using basic methods of cookery STUDENT Assessment. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and. SITHCCC027 Prepare dishes using basic methods of cookery Assessment Task 2 –. View SITHCCC027_Student_Assessment_Tasks___Copy. docx. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic. SITHCCC027 - Prepare Dishes Using Basic Methods Of Cookery #1. SITHCCC027 Prepare dishes using basic methods of cookery 5 Logbook summary Use this list to keep track of your progress. ASSESSMENT COVER SHEET: ASSESSMENT TASK 1 (AT1) Student Detail Student Name Student Id: Group No (If Applicable): Assessment Details Unit of Competency SITHCCC027 - Prepare dishes using basic methods of cookery. SITHCCC027 Prepare dishes using basic methods of cookery Student Logbook Supervisor Declaration Section Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. Chili Cause 3 tbsp. pdf from COOK SITHCCC029 at ILSC language schools. docx from BUILDING A 5011A at Lovely Professional University. Log in Join. DeanPigeonPerson872. The BC Oil and Gas Commission has responsibility for overseeing oil. SITHCCC027 Prepare dishes using basic methods of cookery Assessment 1 – Knowledge Question Assessment Cover Sheet &. COMPUTER E. SITHCCC027 Service Planning Template. Food Network: A great resource for recipes that include dairy products, dry goods, and fruit, with options ranging from quick and easy meals to. commercial grade. You will find these forms and templates in a separate document named. Assessment Tasks and Instructions V. 9. The unit applies to cooks working in hospitality and catering organisations. 0 (2). Unit Code Unit Name Name of the Document SITHCCC027 Prepare dishes using basic methods of cookery Student Guide RTO. docx - Canberra. docx from JAJSJ USUUS at Tribhuvan University. Pages 3. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. Tribhuvan University. 3 Minimise waste to maximise profitability of dishes produced. Log in Join. 6/18/2023. View doc (1). The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. 7. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and Hospitality. Assessment Submission Method ☐ By hand to trainer/assessor ☐ By email to trainer/assessor ☐ Online submission via Learning Management System (LMS) ☐ Any other method _____ (Please describe here) 4. Study Resources. To ensure your responses are satisfactory, consult a range of learning resources and other information such as handouts, textbooks,. scoops, skimmers and spiders scales stainless steel bowls small utensils: sieves pastry brush peelers, corers and slicers strainers and chinois scrapers spatulas tongs and serving utensils whisks steamersStudy Resources. 0 q4. It also serves as a handy reference guide on what you need to do. docx from CE 22 at Peach County High School. pdf from ENGLISH ENGLISH CO at Alternative Learning Center. BSBWRT 301. Schools. Alternative Learning Center. Kathmandu University School of Management. Given: Total amount of lamb cubes available: 400 grams Desired portions: 2 To calculate the number of portions: SITHCCC027 Prepare dishes using basic methods of cookery 16 Divide the total amount of lamb cubes by the serving size per portion: 400 grams / 2 portions = 200 grams per portion So, in this case, each portion will consist of 200. 0 – October_2022 | CRICOS: 03156M RTO Code: 91606 Page 3 of 32 Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: • use each of the following cookery methods at. Expert Help. docx from HOSPITALIT 093480J at Australian Institute of Business. Expert Help. 1. bc. docx from BSBPMG 516 at Lonsdale Institute. Cook lightly for a minute and add the salt and sugar. James Cook University. These resources may include materials like policies and procedures, templates, forms. Ingredient Qty Qty/serves Qty x serves required Extra virgin oil 1 ½ tp 1 ½ tp 1 ½ x 3 = 4. View SITHCCC027 Student Assessment Tasks. Expert Help. docx from BBA 560 at College of Business & IT Batkhela, Malakand Agency. Q17: Recipe: Blanched broccoli a) Briefly describe the blanching. SITHCOO027 TASK 1. View SITHCCC027 Shivraj singh. Dishes Cooking time and temperature Easy braised chicken Depending on the thickness of the chicken breast, it takes 30-35 minutes. SITHCCC027 Prepare dishes using basic methods of cookery Document: SITHCCC027 Student Guide RTO # 41380 |. : 03854G Level 1, 126 Charles Street, Launceston TAS 7250 Page 2 About this Student Logbook This Student Logbook is where you will record. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply. Pages. COOKERY. DukeArmadillo1998. Unit Code: SITHCCC027 Student Assesment Pack New Era Institute (RTO 41543 – CRICOS 03509B) Page 3 of 102 Student Pack . Roasting helps with the slow cooking. View SITHCCC027 Student Logbook (1). This Student Logbook is where you will record evidence of the knowledge and skills you have developed during your training for this unit. UNIT CODE SITHCCC027 UNIT TITLE Prepare dishes using basic methods of cookery APPLICATION This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. However, with practice and patience, you’ll be joining a busy team of cooks in no time. Solutions available. These tasks have been designed to help you demonstrate the skills and knowledge that you have learnt during your course. 4 Assessment for this unit. SITHCCC027 Prepare dishes using basic methods of cookery For you to be assessed as competent, you must successfully complete two assessment tasks: Assessment Task 1: Knowledge questions – You must answer all questions correctly. Precision RTO Resources recommends that your RTO contextualise the assessment tools to suit particular industry requirements and specific organisational requirements before using them. To ensure your responses are satisfactory, consult a range of learning resources and other information such as. . pdf - SITHCCC027 Prepare dishes. Log in Join. Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and. Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or. Get the latest SITHCCC027 Prepare dishes using basic methods of cookery training materials from one of the most trusted resource developers — Precision RTO. Identified Q&As 3. Precision RTO Resources’ development team will validate the SITHCCC027 RTO learning resources prior to delivery to ensure a quality training product. Cover and stew. Assessment Tasks and Instructions V1. SITHCCC027 Prepare dishes using basic methods of cookery Service planning template Confirm food production requirements Analyse the standard recipe and associated food preparation list which you will be working from and answer the following questions. docx - SITHCCC027 prepare. AI Homework Help. SITHCCC027 Prepare dishes using basic methods of cookery Assessor Checklists Assessment Outcome Student Name Kashish NAGPAL Student ID CSB2020379 Assessor Name Mohammad M Rahman Due Date 7 August 2022 Unit of Competency SITHCCC027 Prepare dishes using basic methods of cookery Task Type Result Satisfact ory Not Satisfactory DNS Assessment Task 1 Knowledge questions ☒ ☐ ☐ Assessment Task 2. Simmering - is a gentle boiling process where foods are cooked in hot liquids kept just below the boiling point of water (lower than 100°C) and above poaching temperature (higher than 71 - 82°C). SITHCCC027 Prepare Dishes Using Basic Methods of Cookery. Study Resources. How many meals are required? Describe how. Doc Preview. Identified Q&As 6. AI Homework Help. You are required to answer all. Upload to Study. The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and correct. SITHCCC027 Service Planning Template 1 1 . Assessment Task 2: Student Logbook – You must complete a range of food preparation tasks using. But because broiled steak is cooked for such a long time at a high. Log in Join. Canberra Institute of Education and Technology CRICOS Provider Code: 03835K | RTO Code: 45592 Introduction Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods of cookery. Log in Join. edu. Welcome to the Student Assessment Tasks for SITHCCC027 Prepare dishes using basic methods. shawarma vadouvan-roasted cauliflower with harissa chickpea Grilling It is when food is. 2. Rockford University. View SITHCCC027_Student Assessment tool_V1_2023. Log in Join. SOCI 123. Log in Join. SITHCCC023and SITHCCC027 Cluster - PRACTICAL ASSESSMENT v1. SITHCCC027 Student Logbook. MasterPorcupinePerson560. Skills assessment Criteria Unit code and name SITHCCC027 | Prepare dishes using basic methods of cookery Qualification/Course code and name Select your Qualification/Course code and name from the dropdown. SITHCCC027 Student Logbook. N. MANAGEMENT. docx from MANAGEMENT 0001 at University of Notre Dame. Solutions Available. explaining contemporary influences on the shaping of Australian national identity, such as the natural environment, immigration, attitudes to Asia and Reconciliation between. 3. com Ecofish Research Ltd. docx from MSC 32 at St. Doc Preview. Remove from heat and strain. This assessment task may be completed in a classroom, at home, learning management system (i. This could include restaurants, educational institutions,. SITHCCC027 Student Logbook. Add On SITHCCC027 RTO e-Learning. 1. Upload to Study. View SITHCCC027 Assessment 1 -Assignment (1). View SITHCCC027 Student Assessment Tasks (1). Hospitality Works is a series of training and assessment resources developed for qualifications within the Tourism, Travel and. au | Assessment Details Qualification Code/Title Assessment Type Task 1 Time allowed Due Date Location Term / Year Unit of Competency National Code/Title SITHCCC027 Prepare dishes using basic methods of cookery Student Details Student Name Student ID Student Declaration: I declare that the work submitted is my own and has not been copied or plagiarized from any person or source. Study Resources. Student details Student number Student name Assessment declaration Note: If you are an online student, you will be required to. 1. docx (1). Assessment Conditions Unit purpose/application This unit describes the performance outcomes, skills and knowledge required to use a range of basic cookery methods to prepare dishes. Get checking or not to find the stuff. Log in Join. Log in Join. Cookery method Description Impact on food Grilling Cooking food over an open flame or a high heat source, like a grill or barbeque, is referred to as grilling. View SITHCCC027_Student_Logbook. Ensure that you: review the advice to students regarding answering knowledge questions in the Hospitality Works Student User Guide comply. Log in Join. For this unit, the supporting resources comprise: Student Logbook (Assessment Task 2)View SITHCCC027 Student Logbook. Suite 1, Level 1, 37 - 39 George Street. :421279 CRICOS No. 1. Mashed potatoes, creamy, smooth, warm, tasty 3. : 03489A Melbourne Campus: Level 4, 123-129. v1. When simmering, a small bubble (or two) should break through the surface of the liquid every second. Assessment Task 1: Knowledge questions Information for students Knowledge questions are designed to help you demonstrate the knowledge which you have acquired during the learning phase of this unit. SITHCCC027 Prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of cookery se. Log in Join. Explain your decision. SITHCCC027| Prepare dishes using basic methods of cookery - Task 1 V1. SITHCCC027 prepare dishes using basic methods of cookery SITHCCC027 Prepare dishes using basic methods of. pdf from MANAGEMENT BSBTWK502 at Lonsdale Institute. Suite 1, Level 1, 37 - 39 George Street, Parramatta, NSW 2150 P: +61 2 8677 4637 | E: reception@csb. an industry workplace; or 2. Service Planning Template Determine production requirements Confirm food production. STUDENT ASSESSMENT GUIDE SITHCCC027 Prepare dishes using basic methods of. Describe each of the following cookery methods and how they impact different types of food. Log in Join. The following are the equipment that will be required, Medium saucepan. pdf from CIS 211 at Amjad Ali Khan College Of Business Admn. Pages 40. It is made of vegetable or meat/poultry/fish broth and an acidic liquid like vinegar and wine. Log in Join. SITHCCC027- Task 2 – Skill Test Unit Code SITHCCC027 Unit Description Prepare dishes using basic methods of cookery Assessment Type Task 2 – Skills Test Assessment Location Kitchen - 460 Cleveland St, Surry Hills By submitting this work, I declare that: I have been advised of the assessment requirements, have been made. SITHCCC027-LearningActivityBook-V1. SITHCCC027 Prepare dishes using basic methods of cookery. The purpose of this assessment is to assess your knowledge required to complete the tasks outlined in elements and performance criteria of this unit: culinary terms related to. 0 Page 2 of 24 Created: September 2022 Last Reviewed: September 2022 Central Australian Institute of Technology Pty Ltd | CRICOS: 03217C |TOID: 22302 LEARNING ACTIVITIES ACTIVITY OVERVIEW: There are 14 activities in total to be completed on different days. docx from KWN, KEWARGANEGARAAN 123 at SMA Negeri 9 Manado. View Assessment - SITHCCC027 Student Logbook. View SITHCCC027_Student_V1_2023(1).